Pork Schnitzel

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 14 mins
Total time 24 mins
Yield Serves 4 (serving size: 1 schnitzel and 1 1/2 tablespoons sauce)
Serve with baby carrots and peas.

Ingredients

  • 1/4 cup fat-free sour cream
  • 1 tablespoon chopped dill
  • 2 tablespoons low-fat buttermilk
  • 5/8 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/4 cup fat-free milk
  • 1 large egg, lightly beaten
  • 3/4 cup dry breadcrumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon garlic powder
  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed and pounded to 1/8-inch thickness
  • 2 tablespoons olive oil

Nutrition Information

  • calories 329
  • fat 15.2 g
  • satfat 3.6 g
  • monofat 7.5 g
  • polyfat 1.6 g
  • protein 27.4 g
  • carbohydrate 19.3 g
  • fiber 1 g
  • cholesterol 115 mg
  • iron 1.1 mg
  • sodium 540 mg
  • calcium 80 mg

How to Make It

  1. Combine sour cream, dill, buttermilk, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside.

  2. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoon salt. Dredge pork in breadcrumb mixture.

  3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoon olive oil and remaining 2 pork chops. Serve with sauce.